**The good thing is, it tastes good and is good for you. It's only 1-2 Weight Watchers points per serving I think and the zucchini is filling. It's kind of pricey to make for an every day thing, but if you're making a meal for family or special occasion (or making a big batch) it's good.

Take your peppers and cut tip off, stuff w/cream cheese, then take your chicken tender/strip and wrap around pepper, tooth pick together.Then take 1 strip of bacon and wrap around chicken and pepper, toothpick together, take bbq sauce and smother it all over, then bbq til chicken is done.... MMMMMMMMM awesome appetizers.

Mix the cream cheese, a couple dashes worcestershire, table spoon of minced onion, and slices corn beef together. Roll into a ball and serve on a plate! I made a snowmall last fall. You can also put nuts on top

1. Preheat oven to 350 degrees2. Heat a large skillet over medium-high heat. Crumble in the beef or turkey. Add the onion and garlic powder and cook, stirring, over medium-high heat until the beef is browned. Drain the excess fat. Stir in the flour and cook 1 minute. Stir in the chili seasoning, tomato paste, water, mexicorn, and olives. Cook until well heated.3. Meanwhile, separate the biscuits and cut apart in half. Place half the biscuits in the bottom of a 9-inch deep-dish pie plate. Spoon the chili mixture over the biscuits. Top with the remaining biscuits, torn side down. Sprinkle with cheddar cheese.4. Bake in the 350 degree oven, uncovered until the biscuits are browned and the cheese is melted (about 18 minutes).You can add extra ingredients to make this fit a 9x13 baking dish for larger portions.

1/4 cup rendered bacon grease or vegetable oil 3 pound tri-tip or boneless sirloin or chuck roast, cubed 1 large white onion, chopped 3 large jalapeno or serrano peppers, stemmed, seeded and chopped 5 cloves garlic, peeled and crushed 5 New Mexican green or red chiles, roasted, stemmed, seeded and chopped 6 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons Mexican oregano 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 large tomatoes, peeled, seeded, and chopped 1 (12-ounce) bottle Lone Star or Shiner Bock beer 2 ounces tequila 3 chipotle chiles in adobo, chopped 4 to 5 cups beefstock 1/4 cup to 6 tablespooons masa harina Chopped fresh cilantro leaves, garnish Finely chopped white onions, garnish Sour cream, garnish Fresh hot cornbread, accompaniment *NOTE: When working with chile peppers, always wear rubber gloves and be careful not to touch your eyes or skin. Wash all utensils and cutting surfaces well with hot, soapy water before proceeding. In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more. Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface. Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.

Someone asked for a baked mac and cheese and this is fantastic, even though it sounds strange (sugar, in mac and cheese?). Also, if I have a non-blue cheese lover I leave that out and switch the sugar to flour.

Add cooked pasta to sauce; stir to coat. Transfer mixture to prepared baking dish. Sprinkle with remaining 1/2 cup blue cheese and breadcrumbs. Bake until sauce begins to bubble, about 25 minutes. (Sometimes I bake 23 minutes and broil for about 3-4 to get a nice crust on top).

Nomoredrama, you got me! Even with your roman noodle comment, I read your post several times to try to see what I was missing. Ha ha.

Kelley, what is the name of your recipe?. It sounds wonderful, but I'm afraid I'm a wus when it comes to peppers. I have some friends that would love it and would like to pass it on.

This coconut pie is delicious and light. Good for laid back nibbles or if you're entertaining and want an easy desert to finish up with. It's also simple to double up if you need multiple pies. It makes it's own crust. SO EASY. Blend, pour, bake.

Put everything but the coconut into the blender, blend for 3 minutes. Add the coconut and blend for 2 – 3 seconds more. Pour the mixture into the pie pan. Bake for 30 – 35 minutes, or until the edges are set and center trembles a trifle. Remove from the oven and let cool or serve warm. Leftovers need to be refrigerated.It's great with a little whip cream for taste and to make it look pretty.

Put all the dry ingredients into an 8x8 or 9x9 square cake pan. Add in the wet ingredients and stir with a fork (make sure you get the corners).Bake at 350 for 35 - 40 minutes.Let cool before eating, for best flavor. Top with Cool Whip or whipped cream, or add canned frosting.

My fried rice recipe can be adapted for any size household (I'm a single, but I've also cooked it for large family gatherings). Trouble is, I've never bothered to measure anything! Here's an approximation for two main-dish servings:

(1) Heat a tablespoon or so of cooking oil.(2) When hot, saute the garlic until it is light brown BUT NOT BURNED (which makes garlic bitter, not yummy).(3) Add the frozen veggies and stir-fry a few minutes until they are crisp-tender cooked (they'll be bright in color and hot all the way through, but not mushy).(4) Add the rice and stir it up well, using a spatula to really lift and turn the ingredients. Then let sit 30 seconds before flipping and stirring again. Do this a few of times, until the rice is all separated and mixed well with the garlic and peas.(5) Shake soy sauce over the rice. I never measure, so this is tricky to explain. I guess you would start with 3 shakes from the bottle, spread out over the whole pan. Mix well, taste, and add more soy sauce if needed, until it tastes "right."(5) Add bacon and scrambled eggs and mix well.(6) Done!

Variations:* You can use Spam instead of bacon, which actually tastes wonderful! I'd use a small can of Spam with double the other ingredients. In this case, you want to take it out of the can, mush it, and stir-fry it separately until it resembles the texture of cooked ground beef. Add it the way you would the bacon.* You can use fresh veggies like snow peas or sugar snap peas or cut-up carrot. Frozen, though, seems to work best--maybe because of the uniformity of the veggies, and maybe the frozen nature means less chance of it getting overcooked.* Egg Beaters and the like taste just as good as real eggs in this recipe.

Boil pasta for 7 minutes in salted water. Mix the eggs, milk, mustard, hot sauce, salt and pepper. Drain pasta, return to the pot, add the butter and stir until melted through. Add the egg mixture and the cheese. Cook on LOW heat, while stirring, for 3 minutes or until creamy (cook it too high or too long and you'll have scrambled eggs).

You can cut the cook time to 1 1/2-2 hours on high. It reheats pretty well and I use to use the Kraft Classic Melts version. You can spice it up because it is pretty basic. Add slightly more milk/butter/evaporated milk or switch cheese for creamier consistency.